Currant Cakes

"The old-fashioned Christmas drop cake from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
30mins
Ingredients:
7
Yields:
72 cookies
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ingredients

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directions

  • Preheat oven to 375F and grease baking pans very well.
  • Cream butter and sugar together until light and fluffy; add eggs one at a time, beating thoroughly after each addition.
  • Add a little of the flour, rind and juice of lemon and salt.
  • Work the rest of the flour in slowly along with the currants.
  • Drop by spoonfuls, pressing flat with a knife as the cakes are better when very thin.
  • Bake until lightly browned, about ten minutes.

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